By heating whatever
food, hundreds of different mutagenic substances originate. The more protein
that food contains, the more mutagenics originate due to cooking etc. If we only
live long enough, these substances eventually will cause cancer.

The activity of
antioxidants is very limited; not even large amounts of all the (semi-)
antioxidants in the world combined can disarm a substantial part of these
mutagenics.

The only way to
effectively prevent cancer, is to prevent absorption of mutagenic substances
from prepared food. Consume as little prepared food (proteinous prepared food
in particular) and as much fruits and some fresh raw animal food regularly (like
sashimi or fresh raw egg
yolk).

This only means that
prepared meat contains more mutagenic substances than prepared food. Of course vegetarians get cancer too, though in general a little less (5),
because vegetarians do consume prepared food, but no prepared meat.

Prepared vegetables
contain less mutagenic substances than prepared meat. Therefore, 2 out of 3
scientific investigations show that consuming prepared soy beans instead of
prepared meat, causes less cancer. (6) And therefore these scientists
conclude that 'soy is protective against cancer'. This however only
means that, on an average basis, soy (and other vegetables) causes less cancer than prepared
food.

Generally, consuming
vegetables ‘proves to be protective against cancer’, simply because consuming
vegetables is less cancerous than consuming other prepared foods.

Food that has been
intensively heated, smoked (12), or salted (13), also highly
increases cancer risk.

Allprepared
foods also contain non-HCA damaged protein, which is partly decomposed in the
blood, originating free radicals. All prepared foods therefore will
eventually cause cancer, if you live long enough.

Whenever again a
scientific investigation proves that consuming vegetables is ‘protective’;
remember that this only proves that a murderer is more criminal than a petty
thief. And as releasing a petty thief does not prevent crime, consuming
vegetables does not prevent cancer.

Vegetables are as healthy
as 'healthy cigarettes containing 50% less mutagenic substances'.

Prepared vegetables are less cancerous than prepared
meat, but to really lower cancer risk you should consume as little of all
prepared foods. Consume as much fruits as you want and some fresh raw animal food (like sashimi).

Anti-oxidants

We don't like to change
our diet. We rather believe that supplements or vegetables will provide us with
substances that protect us against cancer. Unfortunately, such substances do
not, and never will exist.

Many 'experts' say that
anti-oxidants are 'good', preventing cancer, and oxidative radicals are 'bad'.
But that is nonsense. The only reason why they do so, is because you can make
lots of money by selling antioxidants to people who are afraid of getting
cancer.

Stating that radicals are
bad substances is criminal and misleading. To obtain energy from sugars for
example, these sugars first have to be oxidized, requiring oxidative radicals.
Oxygen radicals also kill bacteria and clean up drug-residues, and are needed
to compose hormones, to keep the veins flexible and to regulate blood pressure.
Without oxygen radicals we can't live!

However, if external
radicals enter the body, these radicals can damage enzymes, organs or
cell-DNA/RNA, and cause cancer.

By nature, our body uses
antioxidants to prevent damage by natural radicals. But though antioxidants can
actively bind to radicals, they can never ever disarm all dangerous exogenous
radicals.

Where do
those external radicals come from?

From inhaling polluted air and from consuming prepared foods, containing damaged proteins or
too much
minerals.

Most damaged protein
cannot easily be decomposed by enzymes in the digestive tract. Both decomposed-
and partly-decomposed proteins are absorbed into the lymph and the blood. And
in the blood radicals and enzymes decompose all substances that shouldn’t be
there, step by step. Decomposing these substances, very often radicals
originate. And sometimes these radicals damage cells before they are completely
decomposed.

To absorb sufficient
antioxidants, you only need to consume lots of fruits, containing all the
antioxidants you need. Consuming more antioxidants can impossibly prevent
cancer. Don't force your body to absorb more antioxidants by taking
supplements. Supplements are far too concentrated, not allowing the body to
avert excessive antioxidants.

To prevent antioxidants
from causing damage, you should not take supplements. Simply eat as much fruit
as you can, and some fresh raw animal food, to allow the body to absorb
sufficient, but not too much antioxidants. Your body can much more
effectively regulate absorption of antioxidants from food.

Semi-antioxidants

Some people refer to phenols,
flavonoids, phyto-estrogens and phytate in vegetables and grains as antioxidants
too. And again, people think that these semi-antioxidants are 'good', and
radicals aren't. But again, these people are wrong;

These semi-antioxidants
are not selective; they are not 'smart bombs' knowing exactly
what substances to kill. It is true that some of these substances can easily
bind to radicals, to mutagenic substances, or to enzymes activating mutagenic
substances. But substances that are most toxic, like cyanide, also most
effectively bind to such pro-cancerous substances. And of course, that does not
make them 'good'. It only makes them dangerous to mutagenic substances as well as
to nutrients and healthy cells. Just like chemotherapy is effective because these
drugs are toxic, enabling them to kill both cancer- and non-cancer cells. But
should we therefore preventively use chemotherapy or antioxidants?

Phyto-estrogens are 'weak' estrogens,
and can replace common (powerful) estrogens. (23) And because excessive
estrogen can cause breast cancer, these phyto-estrogens are regarded as 'good'
substances. Soy contains most phyto-estrogen.

Absorbing phyto-estrogens
and lignin’s stimulates SHBG production (Sex-Hormone Binding Globulin),
intercepting common estrogens and phyto-estrogens. Decreasing too-high estrogen
levels decreases prostate cancer- and breast cancer-risk. (23) In
vegetarians SHBG level is increased. (24) Soya can contain very high
levels of phyto-estrogens (like genisteine and daidzeine, also present in beer)
(25). Genistein and daidzeine also inhibit enzymes activating
mutagenic substances. (26) (These enzymes however, are naturally
designed to protect the body against natural mutagenics, absorbed through
inhaling smoke from forest fires for example. Inhibiting those enzymes
eliminates that protection.)

However, consuming high
amounts of
soy increases the level of some hormones (DHEA-sulphate) (27) Consuming
soymilk for 3 months can already decrease estradiol level 27%, and lengthen
menstruation cycle by 2 days. (28) Messing with your hormones is of
course not a good thing. Estrogen for example is not a 'bad' substance, but
essential. Therefore phyto-estrogens can cause infertility (29) and
liver-diseases. (30)

The main phyto-estrogen, genisteine, is even
mutagenic! (31) Like coumestrol (also a phyto-estrogen), genisteine
can damage DNA of common cells in our body (31), which can cause cancer.
Like daidzeine (also a soy-phyto-estrogen), genisteine damages sperm cells. (32)
And different phyto-estrogens, like genisteine, enhance prolactin-producing
brain-tumors. (33)

Phyto-estrogens have to
be regarded as drugs or chemotherapy, both dangerous and useful. And being a
healthy person, you don't take chemotherapy to prevent cancer, do you?

Genisteine inhibits
tyrosine kinase and topoisomerase 2. These enzymes are essential to build up
DNA, for constructing new cells. Without these enzymes you can't compose new
cells, but tumors also can't multiply. (37)

Herbs containing
phyto-estrogens have been used as medicines for ages ; phyto-estrogens from
oregano, verbena, thyme, red clover and diamana can bind to
progesterone-receptors, lowering progesterone level. Phyto-estrogens from
liquorices, red clover, thyme, hop and verbena can bind to estrogen receptors. (38)

Also, soy is an
unnatural food for humans; it contains different substances inhibiting
digestion and absorption of nutrients. Consuming lots of soy enhances vitamin
A, -B12, -D and -E deficiencies. (39) These inhibiting substances are
partly destroyed due to the preparation process, but the preparation process
unfortunately also originates new mutagenic substances in soy. (40)

Soy beans are high in insoluble fiber, enhancing bacterial decomposition of nutrients in the intestinal
tract, originating gasses. Soy flour contains high amounts of polyurones, which can
only partly be decomposed in the colon. Soy also contains phytate, which is
only partly destroyed by heat, inhibiting absorption of minerals and probably
vitamin B1. Soy also contains arabinoxylanes and tannins inhibiting digestion.

Phenols, from vegetables for
example, are regarded as semi-antioxidants, preventing cancer. Polyphenols can
bind to mutagenic substances (41), because they're so aggressive. That's
why concentrated phenols are used to clean up bacteria and moulds.

Flavonoids for example, are
polyphenols; some flavonoids (like flavone, chrysine and apigenin) are anaesthetic. (42) Many flavonoďds become mutagenic by preparation. (43)
Quercetine is the main flavonoid, and is also mutagenic. (44) Because
quercetine (and caffeic acid in Lamb's lettuce) is that aggressive, it can
inhibit enzymes activating other mutagenic substances, and is therefore
regarded as an antioxidant. Those enzymes originally are designed to eliminate
natural mutagenics. Some flavonoids inhibit those activating enzymes (45),
other flavonoids act in an opposite manner. (46) Flavonoids / phyto-estrogens in
soy, rye and linseed also easily bind to iodide, causing iodide deficiencies. (47)

Fiber, phytate, oxalate. Even fiber, phytate
and oxalate sometimes are regarded as antioxidants, because they can bind to
lots of different substances, but especially to calcium, iron and zinc. And
again, that does not at all make them 'good'. Especially grains (bran in
particular), peas and beans contain too much insoluble fiber (6 times more than
average fruit), causing bacterial decomposition of foods in the digestive tract
(gasses).

Lignins are indigestible, and
regarded as antioxidants because they bind to cholesterol and mutagenic
nitrosocompounds (49) But cholesterol is a very valuable, essential
nutrient. Why not regard diarrhea as
anti-oxidative; diarrhea also prevents absorption of cholesterol!

Lignins also easily
mineralize, causing the loss of minerals. (50) Especially beans (and
dried currants) contain about 4 to 140 times as much lignin as the average fruit
has.

Isothiocyanates. Vegetables like
broccoli, cabbage, cauliflower and Brussels sprouts contain isothiocyanates,
which can both inhibit (51) or stimulate (52) enzymes activating
mutagenic substances. Thiocyanates and nitrite (in vegetables) are also pro-oxidative. (53) Isothiocyanates can become mutagenic through
reacting upon aromatic amines due to the influence of heat. (54)

Other mutagenics / toxins. Many unnatural foods
contain mutagenic substances by nature, or contain substances that originate
toxins when partly decomposed in the body of the consumer, to prevent being
consumed by animals like humans.